The structure is what the wine is composed of. This composition includes acidity, alcohol, tannins, and sugar. The more balanced all the components are, the better it is to be paired with food.    


This is a negative term describing the wine as bitter and nasty with a biting sense of extreme acidity.    


A well-balanced wine is a good quality wine because it has the right amount of fruits, alcohol, acidity, and tannins. It has a smooth taste of the perfect blend and no element is overpowers the others ingredients.  


A wine full of zest is described as a well-balanced with fruit and acidity. It has very colorful flavor and pop in the taste.   .


Refreshing wines have high levels of acidity and has a crispy flavor.  

Malolactic Fermentation

This is a process in winemaking that makes malic acid softer carbon dioxide and lactic acid. This process can reduce the wine’s overall acidity. Malolactic Fermentation is commonly used in red wines and some white wines. It gives the wine a more smooth and buttery texture.  


A wine that is unbalanced due to high levels of tannins. It is rough with high acidity.


A wine with a very acidic taste due to unripe fruits and immature vines. It has an unbalanced flavor due to high levels of acidity.  


The acidity is the wine’s tartness. Have you ever tasted that tart on your first sip? That’s the acidity. The three main acids that are found in grapes are tartaric, malic, and citric acids. Usually, the cool climate grapes produces high acids and produces low in sugar because tartaric and malic decreases as the climate… read more »